Description

This Easy Chicken Spaghetti with Rotel is a comforting and cheesy casserole perfect for weeknight dinners. It combines tender shredded rotisserie chicken, creamy sauces, and a touch of spice from Rotel tomatoes, all baked together with spaghetti pasta and cheddar cheese for a hearty, flavorful meal that the whole family will love.

Ingredients

Scale

Pasta

1 pound spaghetti pasta, broken into thirds

Vegetables & Aromatics

1/2 cup chopped yellow onion
3 cloves garlic, minced
1 can Rotel tomatoes (original, mild, or hot)

Dairy

2 tablespoons unsalted butter
4 ounces cream cheese, cubed
1 1/2 cups shredded cheddar cheese, divided

Soups

1 (10.5 ounce) can low-sodium cream of chicken soup
1 (10.5 ounce) can low-sodium cream of mushroom soup

Protein

3 cups shredded rotisserie chicken, skin and bones removed

Liquids & Broth

1 cup low-sodium chicken broth

Spices & Seasonings

1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika (smoked or sweet)
1/4 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper (optional)
Salt and cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking and help with easy cleanup.
Cook Spaghetti: Boil the spaghetti pasta in salted water until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and set it aside.
Make the Sauce and Chicken Mixture: In a Dutch oven over medium-high heat, melt the butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cream of mushroom soup, cream of chicken soup, cream cheese cubes, 1 cup of shredded cheddar cheese, Rotel tomatoes, shredded rotisserie chicken, and all the seasonings including onion powder, garlic powder, paprika, thyme, cayenne pepper (if using), salt, and cracked black pepper. Cook and stir until the cheese has melted and the mixture is smooth. Finally, stir in the chicken broth to achieve a creamy sauce consistency.
Combine Pasta and Sauce: Add the cooked spaghetti to the Dutch oven and stir well to combine all the ingredients evenly. Transfer the combined mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes until the casserole is bubbly and the cheese on top is golden brown.
Serve and Garnish: Optionally garnish with fresh parsley for a pop of color and freshness. Allow the casserole to cool for about 10 minutes before serving to let it set and cool slightly for the best texture.

Notes

You can use mild, original, or hot Rotel tomatoes depending on your spice preference.
For a creamier texture, add a little more chicken broth before baking.
Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
Shredded rotisserie chicken is a great time saver, but you can use leftover cooked chicken or cook your own.
If you prefer, use gluten-free pasta to make this recipe gluten-free.
Add fresh parsley or green onions as a garnish for extra color and flavor.